Friday, February 26, 2010

Chicken Giardino from Olive Garden

This recipe comes straight from Jen over at told me that they had recipes right on their site. I was so excited to see this recipe on there. This was my favorite, and they stopped carrying it at the restaurant a while back. The recipe was not hard to make and it turned out JUST like it did at OG.
Chicken Giardino
Prep Time:
1 hour
Cook Time:
25 minutes
Serving Size:
1 Tbsp butter
¼ tsp dry thyme
½ tsp fresh rosemary, finely chopped
1 tsp garlic pepper
1 Tbsp cornstarch
¼ cup chicken broth
¼ cup water
¼ cup white wine
1 Tbsp milk
1 tsp lemon juice
Salt and pepper to taste

2 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips
¼ cup extra-virgin olive oil
2 small rosemary sprigs
1 clove garlic, finely minced
Juice of ½ lemon

Vegetables (I didn't use all of them):
¼ cup extra-virgin olive oil
½ bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)
1 zucchini, julienne cut
1 yellow summer squash, julienne cut
2 roma tomatoes, cut into ½” pieces
½ red bell pepper, julienne cut
1 cup broccoli florets, blanched
½ cup frozen peas (I left these out)
1 cup spinach, cut into ½” pieces
½ cup carrots, julienne cut
1 lb farfalle pasta (bow ties), cooked according to package directions
Sauce Preparation:
  1. MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
  2. COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
  3. ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.
Chicken & Vegetables Preparation:
  1. COMBINE all chicken ingredients in a mixing bowl and blend well.
  2. MARINATE for 30 minutes.
  3. HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil.
  4. SAUTE chicken strips until internal temperature reaches 165°F.
  5. ADD all vegetables and sauté until cooked through.
  6. ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.
  7. TRANSFER to a serving platter and garnish with chopped parsley.
Finished product!

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1 comment:

Jen S said...

Yummy! I have been wanting to try this one! Glad to see it looks pretty easy.

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